Lighter creamy coleslaw

Method

1. In a large bowl, mix together the fromage frais, mayonnaise, lemon zest and juice, most of the caraway seeds and all the herbs. Season
   well with salt and pepper.
2. Peel the carrot, then use a julienne peeler (or the coarse side of a box grater) to make long strands. Toss into the dressing.
3. Finely slice the fennel (reserving the green fronds), spring onions and cabbage and add to the bowl. Toss well to combine. Transfer the coleslaw to a serving dish, top with the remaining caraway seeds and reserved fennel fronds to serve.